A lovely Protein Cookie Cake with protein frosting layered between protein cookies! This healthy cookie cake recipe uses protein powder for sweetener and is sugar free, gluten free, low fat and vegan too!

Everyone thinks of giant 8” cookies when they say cookie cake, but this one is for a stacked cookie cake with layers like an actual cake!

Not sure where this idea came from, but its a really great way to get those gains and keep it healthy!

Ingredients for Protein Cookie Cake Recipe

This protein cookie cake just a few healthy ingredients, no butter or oil and no sugar either! A great gluten free protein cookie cake too.

Oat Flour – You can make your own by blending rolled oats in a high speed blender
Vanilla Protein Powder for healthy, sugar free cookie
I used HTLT Supps Vanilla whey-caesin since it works best for baking.
Unflavored Protein Powder to replace some of the flour (and carbs) in the recipe for a slightly low calorie protein cookie. Quest Nutrition whey-caesin here.
Peanut Butter Powder, also known as Powdered Peanut Butter.
I recommend Lakanto for a sugar free version (the code HAYLSKITCHEN gives you a discount). Or you could use the one from PbFit or PB2 too.
Almond Butter
Unsweetened Applesauce for a soft cookie without butter
Non-fat Greek Yogurt contributes to the oil-free part of these protein cookies since it adds the moisture, and also extra protein
Almond Milk
Baking Powder
Sugar-free Chocolate Chips I used the chocolate salted caramel chips from Lily’s here, but Lakanto makes really good ones too (HAYLKITCHEN for a discount on Lakanto).

For frosting in this stacked protein cookie cake:

Non-fat Greek Yogurt
Vanilla Protein Powder: HTLT Supps Whey-caesin vanilla flavor here again

How to make Layered Cookie Cake

This layered protein cookie cake is very simple – all you need to do is bake the protein cookies, let them cool, and then stack it up with frosting in between!

Tips for Chocolate Chip Protein Powder Cookie Cake

This chocolate chip cookie cake with protein powder is super easy, but heres’ some tips to get it right.

Use whey-caesin protein powder since it works well with the ratio of ingredients here; if you use whey, reduce amount of milk.

Shape cookie mixture on pan – cookies will not spread.

Use whey-caesin protein powder for the frosting – whey might not always mix well.

Let cookies cool before layering into cake, or the frosting will melt.

Store Protein Cookie Stack Cake

This protein cookie stack cake can be stored in the fridge or even frozen.

Layered cookie stack cake keeps on the countertop for 2-3 hours, and in the fridge for 5 days (in an airtight container).

To freeze healthy chocolate chip cookie cake recipe, slice, then place in freezer-safe zipper bag and keep 1-2 months; Don’t forget to thaw before eating!

Alternates for this Healthy Cookie Cake Recipe

I recommend making this healthy cookie cake using the ingredients and products listed – since it gives the best results.

If you need other options for the flours and such, here’s some alternatives:

Oat flour: Use Whole wheat pastry flour, all purpose flour or 1:1 Gluten-free all purpose baking flour in the same amount by weight, not cups.
You can try to use almond flour; I’m a little hesitant about this one, so let me know if you try it.
Unflavored Protein Powder: More flour (also 1 Tbsp), but reduce milk to
Unsweetened Applesauce: Pumpkin Puree or Mashed Banana
Peanut Butter Powder: 1 Tbsp Peanut Butter, and also use ½ Tbsp Milk instead
Almond Butter: Cashew Butter, Hazelnut Butter, Tahini or Peanut Butter
Almond Milk: Regular milk
Greek Yogurt: Coconut Yogurt

A Vegan Cookie Stack Cake Recipe

This layered cookie cake recipe has no eggs and uses almond milk, so can easily be made Vegan too.

For the perfect eggless Vegan cookie cake, make sure you use a plant based protein powder and coconut yogurt.

More Healthy Protein Cookie Recipes to Try:

More layered Cakes with Protein Powder